Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add thinly sliced onions and cook, stirring occasionally, for about 45 minutes until golden brown.

While the onions caramelize, bring a large pot of salted water to a boil. Add your short pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and reserve about a cup of pasta water.

In a medium bowl, combine the reserved sour cream and 2 tablespoons of white wine vinegar. Whisk in a splash of reserved pasta water, then add salt and pepper to taste.

In a large mixing bowl, combine the cooked pasta and caramelized onions. Pour the dressing over the pasta mixture and toss gently, adding reserved pasta water as needed to reach desired creaminess.

Fold in chopped fresh chives and parsley. Serve warm or chill in the refrigerator for about 30 minutes before serving.